Thai Coconut Curry Chicken Skewers

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup coconut milk
• 2 tbsp red curry paste
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 8 oz snap peas, trimmed
• 2 cups cabbage, shredded
• 1 cup carrots, shredded
• 1/4 cup cilantro, chopped
• 4 lime wedges, for serving

Instructions

1. 1

   In a large bowl, combine the coconut milk, curry paste, lime juice, fish sauce, brown sugar, garlic, and ginger. Add the chicken and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   Preheat grill or grill pan to medium-high heat.